Caviar, also known as caviar, sturgeon eggs, salmon eggs and other pickled products. It means fish eggs in Persian. Strictly speaking, only sturgeon eggs can be called caviar.
The most famous origin of caviar is Russia or Iran on both sides of the Caspian Sea. Caspian Sea is the largest inland water area in the world and the hometown of sturgeon. The waters here contain special algae, which is the staple food of sturgeon. Fishermen catch female fish in spring and autumn and take eggs for caviar. Russia has the earliest history of fishing and hunting sturgeon. In the12nd century, Russian caviar was well known, and the French learned it from the Iranian emperor.
Extended data:
Caviar, round, full of particles, crumbles in the mouth and tastes fishy and salty.
In a narrow sense, caviar is only made from sturgeon eggs, and caviar produced in Caspian Sea is the best.
In France, caviar refers specifically to sturgeon eggs, and is called the three most luxurious foods in the world together with foie gras and black truffles. It is also called "black gold" or "Caspian black pearl" because of its rare output and dark color. Caviar has no brand name, only grade and quality. High quality caviar comes from only one kind of wild sturgeon: European herring, Oseltra sturgeon and Flash sturgeon.
The sturgeon, which has the best egg quality, can produce the most precious and rare caviar in the world. The color of the great white sturgeon caviar varies from light gray to gray-black, and the slightly larger caviar is surrounded by a fine transparent film, which has always been called "Caspian Pearl". Usually, the annual catch of sturgeon Acipenser schrenckii is less than 100, accounting for only 2% of the total catch of sturgeon, and the quantity is really pitiful.
The main reason for the low yield is the slow growth of this sturgeon. It takes about 18 to 20 years for a young fish to mature and lay eggs. With such a long process of growth and reproduction, it is not easy to live well in the case of more and more serious overfishing in the Caspian Sea, not to mention that there must be no mistakes in these years, and it really depends on our ancestors.
In fact, the life span of beluga whales can exceed 100 years, the body length can exceed 4 meters, and the weight is nearly 1 metric ton. The fully mature giant sturgeon is about 60 years old, and there are not a few caviar produced by giant sturgeons over 100 years old, not to mention the preciousness.
The second-class sturgeon is small, weighing only 80 to 200 Jin, and its growing period is only 12 to 14 years. Its eggs are grayish brown, with black gold luster and unique nutty taste. The taste is not as good as that of "Caspian Pearl", but it has a unique fruity taste.
The more common paddlefish only takes seven years to grow up. The roe is not as big as the Caspian pearl, but the color is similar. Fish eggs with spherical particles and gray-black color are favored because of their full and rich flavor, but they taste more like specially selected fish eggs, and the flavor specificity is not as good as that of the white sturgeon and the Australasian sturgeon.
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